Sweet Loaf

Moist and delicious Gluten Free Mini Carrot Loaves with sweet pineapple bits and finely chopped walnuts for some added texture and flavor. These little beauties are topped and baked with dutch baby carrot halves for a whimsical appeal that is sure to please your family and friends.

I’m by no means an expert in gluten free baking however when you have family members who are gluten intolerant…well lets just say that meal times can be somewhat challenging. But this can be said as well for those who have other dietary restrictions.

So yes it can be challenging but it doesn’t have to be boring! And most times we needn’t look any further then an old family favorite recipe for inspiration.

You may or may not have to apply some slight tweaks when experimenting with gluten free flours. Although some will attest to replacing cup per cup.

I made a few adjustments to the recipe by decreasing the quantity of oil as this reduction worked better with the gluten free flour. This rendered the loaves slightly more dense but still moist. A consistency we’re much more accustomed to in a perfect sweet loaf.

I’ve also reduced the amount of sugar by a whole half cup because…well just because. Since we’re going gluten free here today and reducing the oil, why not the sugar as well!

And they turned out amazing!

For a fun presentation, top the loaves with dutch baby carrot halves before baking. Just make sure to choose carrots slightly longer then your baking tin otherwise they’ll sink into the batter during baking.

To give these mini loaves a pretty sheen, simply brush them with honey, maple syrup or some warmed apricot jam.

I used mini baking tins which are 3×6 inches in size. However, if your tins are smaller the recipe will yield more mini loaves.

Which ever size baking tin you use, just remember to adjust the baking time to accommodate the smaller ones.

Like this:

If you love nut based cakes then you’ll simply adore this Almond Pistachio Loaf Cake with its citrusy lemon scent.

This loaf cake is utterly delicious! After quickly devouring one slice I found myself dabbing on the lingering crumbs clinging to the bottom of the plate. It is that amazing!

There’s a very small amount of white flour used to bake this cake and it mostly consists of finely ground almond and pistachio nuts.

You will however need to grind the nuts as finely as possible without having them turn into a nut butter. I did so with my food processor and if your processor is the mini kind, you can simply grind the nuts in small batches.

As this Almond Pistachio Loaf Cake cools and while still warm, it is lavishly drizzled with a lemon syrup. The cake soaks up all those sweet juices and renders it extremely moist with a damp like texture.

Its in fact so moist and delicate you’ll have to take care when releasing the cake from the pan. I strongly suggest greasing the pan first and then lining the pan with parchment paper while making sure the parchment paper extends a couple of inches above the rim of the pan. This will allow you to remove the cake from the pan effortlessly. Trust me on this, I learnt the hard way!

I hadn’t lined my pan and as I turned it upside down to release the cake only half of it came off the pan while the other half stayed stuck inside! I stared at it in dismay wondering what to do and thinking that I may just have to bake it all over again to get some decent photos. But no worries, the cake was so moist I was actually able to piece it back together with no one being the wiser. But now you all know…lol!

As you can see from the photo above, you can’t tell at all!

Although pretty all on its own with the vibrantly green colors of pistachios, I served the loaf with sliced Greek black figs I picked up at the market and decorated it with some pretty edible orchids for a show stopping dessert. Just for you!

However you can just as easily crown the cake with candied lemon slices if figs are not your thing. Or simply enjoy as is!

This recipe is adapted from the wonderful Cafe Italia cookbook by Liz Franklin. A must have in your repertoire of cookbooks!

This post contains an Amazon affiliate link simply for your convenience and at no additional cost to you.

Instructions

Grease a 9x5x3 loaf pan and line with parchment coming up the sides of the pan while surpassing the pan by a couple of inches (this will allow for easy removal of the cake).

Beat the butter and the sugar together in a medium sized bowl until smooth.

Slowly add the beaten eggs, a little at a time while continuing to beat until they're fully incorporated.

Stir the ground almonds and pistachios, the flour, baking powder and the lemon zest into the batter.

Transfer the batter mixture to the prepared pan and bake in the preheated oven for about 45 minutes or until a skewer inserted in the middle comes out clean.

Remove from the oven and place the loaf pan on a cooling rack.

Meanwhile, for the pistachio topping, place 5 tablespoons of granulated sugar and freshly squeezed juice from the 2 lemons into a small microwave safe bowl.

Heat in the microwave on high heat for 1 minute then stir until sugar is completely dissolved.

Alternately you can heat the sugar and lemon juice on your stove top.

When the sugar has completely dissolved, stir in the chopped pistachios and pour the mixture over the cake while making sure to evenly distribute the syrup.

Let the cake cool in the pan and then carefully remove from the pan.

Slice and serve as is or along side some seasonal fresh fruit.

Recipe Notes

Recipe is adapted from the wonderful Cafe Italia cookbook by Liz Franklin. I decorated the loaf cake with fresh figs since they are very much in season now as well as edible orchids. However you can simply serve the cake as is.

Like this:

Hi everyone, I hope you all had a wonderful weekend! Sorry I was away while my virtual kitchen was under renovations and I am now back to share this amazing-looking Cranberry Chocolate Loaf that will have you doing the twist in your kitchen…lol ! So get comfortable and feel free to take a tour and scroll around.

There is something so magical by taking a few simple ingredients, which you probably already have on hand and transforming them into an incredibly delicious sweet bread. In texture it is much like an Italian Panettone but less drier on the inside, more brioche-like. The filling is a chocolate, cranberry and pecan mixture that once rolled into the dough creates a pretty swirl into each slice. Alternately you can also spread it with your favorite jam! I’m thinking raspberry jam and then sprinkled with some mini, dark chocolate chips would work really well. Ohhh! Will have to try that next!

Drizzled with icing, this sweet bread makes a spectacular centerpiece for the holidays or just enjoy it on a crispy-cold day, curled up in front of the fireplace with a steaming cup of coffee or tea.

If you try it, do let me know how it turns out. I would love to hear from you 🙂

Ingredients:

1/4 granulated sugar

1/2 cup warm water

1 pkg active dry yeast

1/2 cup milk

1/4 butter

1 tsp salt

3 large eggs

4 cups all-purpose flour

Filling:

1/4 cup packed brown sugar

1/3 cup corn syrup

3/4 cup dried cranberries

2/3 cup chocolate chips

1/3 cup chopped pecans

1 tsp cinnamon

Icing:

1/4 cup sifted icing sugar

2 tsp milk

2 tsp butter, melted

In a large bowl, dissolve 1 teaspoon of the sugar in warm water. Sprinkle in the yeast and let it stand for 10 minutes or until it is frothy.

In the meantime, heat the milk, remaining sugar, butter and salt in a medium saucepan over medium heat. Stir until the butter is melted. Let the mixture cool to lukewarm. Whisk 2 of the eggs in a small bowl, add it to the yeast mixture and whisk some more. Add in the milk mixture and whisk again. Stir in 3 1/2 cups of the flour. The dough should be soft and slightly sticky.

Place the dough on a lightly floured workplace and knead for 10 minutes, adding in enough of the remaining flour as necessary til the dough is smooth and elastic. Place the dough in a large greased bowl, turning to grease all over. Cover the bowl with a plastic wrap and let it rise in a warm draft-free place until it has doubled in size, for about one hour.

Grease a 10 inch spring-form pan and set it aside.

For the filling, mix the sugar with the corn syrup in a bowl and stir in the cranberries, chocolate chips and pecans.

Punch down the dough and turn it out onto a slightly floured surface. Roll the dough out into an 18 x 11 inch rectangle. Spread the filling over the dough, pressing it slightly into the surface. Sprinkle the cinnamon over the filling. Starting at the long edge, tightly roll up the dough and place it seam side down. Cut the dough in half lengthwise. Keep it cut side up and start twisting the halves together like a rope.

Place the twisted dough in the prepared pan, shaping it into a ring. Pinch the ends together to seal. Cover the pan with a plastic wrap and let it rise again until doubled in bulk for about 1 hour.

Beat the remaining egg and brush it over the dough. Bake in the center of a preheated oven (350*F), for about 35 minutes or until golden.

Loosen the bread from the pan by running a knife around it. Remove from the pan and transfer to a cooling rack.

For the icing, mix together the icing sugar, milk and butter and drizzle over the bread.

The bread is at it’s best served the same day while it is still warm, but can also be wrapped and stored for one day. Any leftovers the next day, can be portioned out wrapped in paper towels and warmed in the microwave for about 10 to 15 seconds, it will come out tasting like it had just been baked 🙂

Makes 1 loaf, 16 slices.

This recipe was adapted from Canadian Living Magazine.

Like this:

With zucchini being a staple backyard vegetable for most people, this sweet loaf would be a wonderful way to use up the summer bounty. It is one of those versatile foods that can be eaten raw, sliced and added to salads, cooked up in a savory dish or simply grate it and bake with it.

We had one of our numerous potlucks last week and this loaf received a lot of love and had many colleagues requesting the recipe. It is so quick and easy to put together with very minimum fuss. No special equipment required, just two bowls to stir in the dry and wet ingredients separately. I used my box grater to shred the zucchini which only took a minute and works wonderfully.

Tip: For the most tender and moist zucchini bread, use a light hand when stirring the batter together and avoid over-mixing.

Ingredients:

3 cups all purpose flour

1 tablespoon baking powder

1 1/2 teaspoon ground cinnamon

1 teaspoon salt

2 eggs, lightly beaten

2 1/2 cups coarsely shredded, unpeeled zucchini (2 medium)

2 cups sugar

1 cup vegetable oil or canola oil

2 tsp vanilla

1 1/2 cups mini semi-sweet chocolate chips

1 cup chopped pecans (optional)

Preheat the oven to 350*F.

Grease two 8×4 inch loaf pans.

In a large bowl stir together the flour, baking powder, cinnamon and salt. Make a well in the center of the flour mixture and set aside.

In another bowl whisk together the eggs, zucchini, sugar, oil and vanilla. Add to your flour mixture and stir just until moistened. The batter will be somewhat lumpy and with a couple of white flour flecks and that is o.k. Next, fold in 1 cup of the mini chocolate pieces and the pecans.

Pour the batter into the prepared loaf pans and bake for 55 minutes or until a toothpick inserted in the middle comes out clean.

Let cool in the loaf pans for 10 minutes then remove from the pans and let cool on a wire rack.

Melt the remaining 1/2 cup of chocolate chips in the microwave in 30 second intervals, until melted (about 1 minute ). Stir and drizzle the melted chocolate over the two loaves.

I find that using mini chocolate chips ensures an even distribution of chocolate through out the loaves. Whereas larger chucks of chocolate tends to settle at the bottom of the loaf which can also result in scorched bottoms.

Tender and moist with small green flecks of zucchini peaking through.

For easier slicing, let cool completely or better yet cover the loaf and store overnight. Drizzle the melted chocolate just before serving. Wonderful for make ahead desserts, breakfast or brunch ideas.

This zucchini bread is truly remarkable. I made it three times this past week which when doing the math is 6 loaves! The first time I used my stand mixer on the “stir mode” but it turned out too dense for my liking. So skip the big mixer and do use a whisk and a spoon. Have to go now, my Elliptical Machine is calling out to me. lol 🙂

This Lemon Poppy Seed Loaf has some serious lemon kick with a tangy lemon syrup that slowly seeps into the loaf rendering it extremely moist and irresistible. It also has a delightful crunchy bite from the poppy seeds.

What a tasty way of bringing a little bit of sunshine to your day with this bright and bold sweet loaf. You will find this Lemon Poppy Seed Loaf to be a rather uncomplicated and pretty straight forward dessert. It doesn’t require much effort and is made with readily available ingredients.

I love it for its simplicity which has also always garnered rave reviews and never fails to impress.

Poppy seeds are nutty and pleasant in taste. These seeds which are obtained from the dry fruit of the poppy plant are very safe to use as food, however they go rancid very quickly. If you are not one to bake often with poppy seeds, you may want to purchase them in small quantities. Any remaining poppy seeds left over can be frozen in a freezer bag for future use.

This loaf is by far, my most requested recipe and a great one to have in your repertoire. Just be sure to bring the recipe along with you if your making it for family and friends as its truly a no fail treat.

Your mornings will never be boring with this Lemon Poppy Seed Loaf and be sure to enjoy it with your favorite cup of tea or coffee. Seconds are allowed and encouraged! 🙂

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs

1 1/2 cups all-purpose flour

3 tbsp poppy seeds

1 tbsp grated lemon peel

1 tsp baking powder

1/4 tsp salt

1/2 cup milk

Lemon Syrup

1/3 cup granulated sugar

1 tsp grated lemon rind

1/3 cup lemon juice

Preheat oven to 325* degrees.

Grease an 8 x 4 inch loaf pan.

Beat together butter and sugar in a large bowl until fluffy, for about 2 minutes. Next beat in the eggs, one at a time.

In a medium size bowl, stir together the flour, poppy seeds, lemon rind, baking powder and salt. Next, stir the flour mixture alternately with the milk into the butter mixture, making three additions of flour and two of milk.

Pour the mixture into the prepared pan and bake in the preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean. Place the pan on a rack.

Lemon Syrup: Combine all the ingredients for the lemon syrup in a microwaveable bowl and heat for 1 minute, or until sugar dissolves. With a wooden skewer, poke holes all over the hot loaf, piercing all the way down to the bottom. Pour the lemon syrup evenly over the loaf and let it cool for 30 minutes. Invert the loaf onto a rack and let it cool completely.

Adapted from Canadian Living’s Best Muffins and More

Like this:

Primary Sidebar

A Little About Me

Hi I'm Marisa! Welcome to my little corner of the web where you'll find delicious foods inspired by my Italian heritage and Canadian upbringing. So kick off your shoes, have a seat and stay awhile... Read More…

Search In My Kitchen

Search

DON'T MISS A RECIPE

Enter your email address to follow this blog and receive notifications of new posts by email.